You don’t think you can grow fresh vegetables in winter? Think again! We can all grow sprouts and microgreens in our kitchen! In this workshop, we’ll build our “in-door garden beds” and try a few yummy ways to cook sprouts and microgreens. Salad? Think again! How about some soup and appetizers for your next potluck (or party)? It’s an ultimate local food experience!

Megumi is a life-long foodie, try-and-error bread baker, casual fermenter, beginner forager, intuitive cook, stubborn gardener, and more than anything else, a global food justice educator with firm commitment in local food.

Megumi shares her love for food as well as for humans, plants, animals, soil, air, and water that bless us with food through programs such as “Cooking with Attitude.”  Please visit Everyone’s Food Sovereignty Alliance website for more: https://www.foodsovereignty4everyone.org

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In this time of increasing costs, we have decided to move to a  pay what you can model so that no one is left out due to lack of funds. Our class supply costs are also increasing, so we ask you to make a donation according to your ability and help us keep our classes sustainable and vibrant. Suggested donations are from $5-$50.